Instructions:
Step 1: Prepare the Cake Batter
Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
In a large bowl, combine melted butter, sugar, and cocoa powder. Mix well.
Add eggs one at a time, mixing well after each. Stir in vanilla.
In a separate bowl, whisk flour and salt. Gradually add to wet ingredients, mixing until just combined. Fold in pecans.
Step 2: Bake the Cake
Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool for 10 minutes.
Step 3: Add the Marshmallow Topping
Sprinkle marshmallows evenly over the warm cake.
Broil on high for 1-2 minutes, or until golden brown and toasted. Watch carefully to prevent burning.
Cool for another 10 minutes.
Step 4: Prepare the Chocolate Frosting
Melt butter in a saucepan over medium heat. Stir in milk and cocoa powder until combined.
Remove from heat and whisk in powdered sugar and vanilla until smooth.
Step 5: Frost the Cake
Pour frosting over the marshmallow topping, spreading evenly.
Cool completely before serving.
Keto and Low-Carb Variations:
For a keto or low-carb version:
Cake: Replace granulated sugar with a keto sweetener (erythritol or stevia). Use almond or coconut flour instead of all-purpose flour. Omit or replace pecans with walnuts or almonds.
Topping & Frosting: Use sugar-free marshmallows or make your own with sugar substitutes. Replace powdered sugar with a powdered sugar substitute (powdered erythritol).
Tips & Tricks:
- Add chocolate chips to the batter for extra chocolate.
- Serve with vanilla ice cream or whipped cream.
- Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Frequently Asked Questions (FAQs):
Q: Can I freeze the cake?
A: Yes, without the topping and frosting. Wrap tightly and freeze in a freezer-safe container. Thaw overnight in the refrigerator before adding the topping and frosting.
Q: Can I use different nuts?
A: Absolutely! Use your favorites or omit them entirely.
Q: Can I make it in advance?
A: Yes, make the cake a day ahead and store it at room temperature. Add the topping and frosting just before serving.
Q: Can I use a different sized pan?
A: A smaller pan will result in a thicker cake (longer baking time). A larger pan will result in a thinner cake (shorter baking time).
Enjoy your delicious Mississippi Mud Cake!
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